This is a steak sauce with an Asian twist. Cook the steak to your liking then remove and make the sauce in the same pan. This ensures that all the tasty, caramelised juices from cooking the steak go into your sauce, taking the umami level off the charts!
Serves 2
INGREDIENTS
1 tablespoon olive oil suitable for pan-frying
2 x 250g (8oz) ribeye steaks, at room temperature
Sea salt & freshly ground black pepper
FOR THE SAUCE
1 tablespoon butter
1 clove garlic, crushed
1 tablespoon brandy
2 tablespoons green peppercorns in brine, drained (or 1 tablespoon of black peppercorns, crushed with a knife)
125ml (½ cup) double cream (heavy cream)
1 teaspoon Taste #5 Umami Paste Vegetarian Far Eastern Recipe
TO SERVE
French fries
Watercress
Method
- Take the steaks out of the refrigerator a good while before you intend on cooking them to allow them to come up to room temperature.
- When ready to cook, rub the olive oil on both steaks and season with salt and freshly ground black pepper.
- Put a frying pan over a high heat until smoking. Add steaks and cook to your liking. Remove from the pan and set aside on a warm plate to rest.
- Turn down the heat and add the butter to the pan with the garlic and the brandy. Cook for 1 minute. Add the peppercorns, cream, and umami paste. Simmer for a further minute.
- Pour the sauce immediately over the steaks and serve with French fries and watercress.
